Patrick Oconnell
Food spoilage is a common concern, especially during the summer heat. Perishable foods left out in the sun can become breeding grounds for harmful bacteria such as E. coli and Salmonella, leading to food poisoning. Cheese, a popular dairy product, is no exception to this rule. So, does cheese go bad in the sun? The answer is yes, but the rate of spoilage depends on various factors, including the type of cheese and the temperature it is exposed to. Soft cheeses like Brie and Camembert are more perishable due to their higher moisture content, while hard cheeses like Cheddar and Parmesan have lower moisture content and can withstand warmer temperatures for longer periods. Understanding the characteristics of different cheeses and following proper storage guidelines, such as the two-hour rule for food safety, are crucial to prevent spoilage and ensure a safe and enjoyable dining experience.
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What You'll Learn
How long can cheese be left in the sun?
The length of time cheese can be left out in the sun depends on the type of cheese and the temperature outside. According to the U.S. Department of Health, cheese should not be left out at room temperature for more than two hours. If the temperature is above 90°F (32°C), this limit is reduced to one hour.
Hard cheeses such as Cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life and makes them more resistant to bacterial growth. They can sit out in the sun for a longer period without spoiling, but it is still recommended to follow the two-hour rule to ensure food safety.
On the other hand, soft cheeses like Brie, Camembert, and mozzarella have a higher moisture content and are more perishable. They should be consumed within one week of opening, even when stored in the refrigerator. When left out in the sun, soft cheeses are more susceptible to bacterial growth and should be discarded if left out for more than two hours.
It is important to note that the two-hour rule is a general guideline, and cheese may start to spoil sooner if the temperature is extremely high. Additionally, cheese that has been left out in the sun for an extended period may not taste as fresh and flavourful as properly stored cheese.
To extend the life of cheese left in the sun, it is recommended to wrap it tightly in wax or parchment paper and then place it in a plastic bag or airtight container. This helps to prevent drying and slows down the process of spoilage.
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What are the signs cheese has gone bad?
Cheese is a perishable food, which means it can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, so it's important to know the signs of spoilage. While 'best before' dates are guidelines for quality rather than safety, if the cheese is past this date and exhibits signs of spoilage, it's best not to consume it. Here are the signs to look out for:
Mould
Mould is a well-known sign of cheese spoilage. Blue cheeses and flowery-rind cheeses are impregnated with Penicillium, a type of controlled mould, so the presence of blue mould is intentional and safe to eat. However, other types of mould on cheeses like Cheddar, Swiss, or Gouda are not safe. The affected portion should be cut off and thrown away. If mould appears on soft cheeses, it's recommended to throw the entire cheese away.
Smell
Cheese should typically have a characteristic smell related to its type. A significant change in the smell of cheese from its normal odour can be a sign that the cheese has gone off. If it smells sour, rancid, or like ammonia, it's spoilt. Ammonia is produced by bacteria breaking down the protein in cheese and has a strong, pungent smell similar to cleaning products or urine. Excessive amounts of ammonia indicate spoilage, and the cheese may also taste bitter or sour. Butyric acid is another chemical produced by bacteria breaking down the fat in cheese, and its presence can indicate spoilage.
Texture
While cheese can change texture as it matures, sudden or unusual changes can indicate spoilage. Cheese that has gone bad may become overly dry, crumbly, or slimy. Hard cheeses like Cheddar can start to crack due to changes in moisture content and the growth of unwanted bacteria. A gritty or grainy texture can also indicate spoilage, especially in soft washed rind cheeses like Epoisses and Stinking Bishop.
Colour
Any significant colour change in cheese can be a sign that it has spoiled. While this may not necessarily mean the cheese is unsafe to eat, its flavour and texture will likely be sub-optimal.
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How to store cheese in the sun
While cheese can be left out in the sun, it is important to note that it can spoil if left unrefrigerated for too long. According to the U.S. Department of Health, cheese should not be left out at room temperature for more than two hours; if the temperature is above 90°F (32°C), this limit is reduced to one hour.
To store cheese in a sunny environment, it is crucial to keep the temperature cool. Here are some steps to ensure your cheese stays fresh:
- Use a chilled platter or bowl of ice: When serving cheese in a sunny setting, it is advisable to place the cheese board over a chilled platter or bowl of ice to maintain a cool temperature.
- Wrap cheese properly: Avoid using plastic wrap as it can trap heat and accelerate spoilage. Instead, opt for wax paper, parchment paper, or cheese paper, which allow the cheese to breathe while preventing it from drying out.
- Store in a cool, dark place: Find a cool, dry, and shaded area to store your wrapped cheese. A well-ventilated pantry or basement can provide a suitable environment.
- Use airtight containers: Place the wrapped cheese in an airtight container to minimize sun exposure and prevent excessive moisture loss.
- Regularly check for spoilage: Monitor the cheese for any signs of spoilage, such as changes in smell, texture, or the presence of mould. If mould is spotted, cut off the affected portion and wrap the cheese in a new layer to prevent further contamination.
By following these steps, you can help extend the shelf life of your cheese even in sunny conditions. However, please note that the effectiveness of these methods may vary depending on the ambient temperature and humidity levels. For extremely hot environments, it is advisable to prioritize refrigeration to ensure the cheese remains safe for consumption.
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What type of cheeses go bad in the sun?
The sun's heat can cause food to spoil, creating a breeding ground for harmful bacteria such as E. coli and Salmonella. While I could not find specific information on cheese being left out in the sun, it is a perishable food that should not be left out at room temperature for more than two hours, according to the U.S. Department of Health. If the temperature is above 90°F (32°C), this limit is reduced to one hour.
All types of cheese can go bad in the sun, but softer cheeses with higher moisture content are more perishable and likely to spoil faster. Examples include:
- Brie
- Camembert
- Cream cheese
- Ricotta
- Cottage cheese
- Mozzarella
- Feta
- Goat's cheese
Harder cheeses with lower moisture content can sit out longer without spoiling. Examples include:
- Cheddar
- Swiss
- Gouda
- Parmesan
It's important to note that even within the same type of cheese, different varieties can have varying shelf lives. For example, younger versions of Gouda are less likely to last as long in your fridge as the older, more crystallized ones.
Additionally, the storage method and environment play a crucial role in how long cheese can last, whether in the sun or not. Properly wrapping and refrigerating cheese can extend its shelf life.
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What to do with cheese after it's been in the sun
If your cheese has been left out in the sun, it's important to act quickly to prevent spoilage and the growth of harmful bacteria like E. coli and Salmonella. Here are some steps to follow:
Check the Type of Cheese
The first step is to identify the type of cheese. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which makes them less perishable and less susceptible to bacterial growth. They can generally be left out at room temperature for up to two hours, and even longer if the temperature is cool. On the other hand, soft cheeses like Brie, Camembert, and mozzarella are more perishable due to their higher moisture content and should be consumed or refrigerated within this time frame.
Inspect for Spoilage
After determining the type of cheese, it's important to inspect it for any signs of spoilage. Trust your senses—if the cheese smells sour, rancid, or like ammonia, it's likely gone bad. Visible mould is also a sign of spoilage, except for blue mould in blue cheeses, which is intentional and safe to eat. Other types of mould on cheeses like Cheddar or Swiss indicate spoilage, and the affected portions should be cut off and discarded. Changes in texture, such as the cheese becoming overly dry, crumbly, or slimy, are also indicators of spoilage.
Take Action
If the cheese has been in the sun for an extended period or shows signs of spoilage, it's best to discard it, especially if it's a soft cheese. However, for hard cheeses, you may be able to salvage them by cutting off any affected portions and then wrapping the cheese tightly in wax or parchment paper. Place it in an airtight container or plastic bag and store it in the coldest part of your fridge. This will help prevent further drying and prolong its shelf life.
Prevention
To prevent cheese from spoiling in the sun, follow these tips:
- Limit exposure: Keep cheese in a cool, shaded area when possible, and avoid direct sunlight.
- Chilled trays: Place the cheese board over a chilled platter or bowl of ice to keep it cool when serving outdoors.
- Storage: If you're not consuming the cheese right away, wrap it tightly and store it in an airtight container in the fridge.
- Buy in smaller quantities: Purchase only as much cheese as you can consume within a week to reduce the risk of spoilage.
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Frequently asked questions
Cheese can go bad in the sun if it is left out for too long. According to the U.S. Department of Health, cheese should not be left out at room temperature for more than two hours; if the temperature is above 90°F (32°C), this limit is reduced to one hour.
Your senses will be the best red flags when cheese goes bad. If it smells sour, rancid, or like ammonia, it has likely gone bad. If it has visible mould, this is also a sign of spoilage, except for blue mould on blue cheeses, which is intentional and safe to eat. If the cheese has changed texture and become overly dry, crumbly, or slimy, it has probably gone bad.
Soft cheeses like Brie, Camembert, and mozzarella are more perishable due to their higher moisture content and typically last for about a week in the refrigerator after opening. Fresh cheeses like cream cheese, ricotta, and cottage cheese are also highly perishable and usually last only a few weeks past their 'best by' date when stored in the refrigerator. Harder cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content and can last several months, and even up to a year, when stored in the fridge.
